Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an ovenproof skillet coated with remaining 1 teaspoon oil. Bake at 400° for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

1 large head Boston or other leafy lettuce, separated into leaves (I also added carrots and green onions to mine)

Directions

In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.

In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Directions
Combine the cilantro, garlic, 1/2 cup of the oil, lemon juice, cumin, chili powder and salt in a blender or food processor and purée until smooth. Taste and adjust seasoning. Set sauce aside.

Sprinkle steaks on both sides with salt and pepper. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare or 4 to 5 minutes for medium.

Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before thinly slicing. Serve with sauce on the side.

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Hey there everyone, my name is Jamie! I first got the name crazy Jamie from my mother in law, who would call me crazy Nena, which means Crazy woman in Spanish. Then my friend Stacey, her kids would call me Crazy Jamie from the crazy, goofy things I would do with them! So here I am Crazy Jamie! I am 39 years young and LOVE all things Food! From cooking it, to looking for new recipes, to taking pictures of it, to talking about it, oh and (of course) eating it!! I did the whole culinary school thing. When I was in culinary school, I discovered that I liked cooking more than baking, the one class I didn’t like was bake shop…I thought baking was hard and it had to be exact and to me it was a lot of work….and now I am going on 3 years of baking at a cupcakes shop. Head baker! Funny how things work out. Now I think I like baking more than I like cooking! I have been married to my hubby Normando for 9 years. We got married on 8-8-08. We have our little kitty Olive that we adore! She’s our 4 legged kid! We live in Denver, Colorado! I have lived in Colorado my whole life and don’t ever want to move! I love the mountains and hiking and riding my bike! I love cooking for friends and family and love making birthday cakes, or cupcakes for friends and family. I love looking on Pinterest and trying new ingredients! I am always looking for new recipes! So I became obsessed with taking pictures of the food I would make and I wanted to share what I was making with the world. So I created this blog! I am not the best writer or speller so beware if you are a grammar person! This chic SUCKS at grammar! But I love sharing what I cook with the world! I also love sharing recipes with people as well. So this is me, welcome to my world!